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Meatless Spaghetti Pie

Pasta shows its versatility as a "pie crust" in Carol Beyerl's family-pleasing main dish. "This is a combination of several recipes. I came up with it when I didn't have all the ingredients to make any one of them," she writes from Ellensburg, Washington. A nice alternative to lasagna, the saucy entree doesn't taste light.
  • Total Time
    Prep: 20 min. Bake: 25 min. + standing
  • Makes
    6 servings


  • 6 ounces uncooked spaghetti
  • 1/2 cup egg substitute
  • 1/2 cup grated parmesan cheese, divided
  • 3 ounces reduced-fat cream cheese
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup chopped green pepper
  • 1/2 pound fresh mushrooms, sliced
  • 4 garlic cloves, minced
  • 2 tablespoons butter
  • 2 cups meatless spaghetti sauce
  • 1/2 cup shredded part-skim mozzarella cheese


  • Cook spaghetti according to package directions; drain. Add the egg substitute and 1/4 cup Parmesan cheese. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. In a bowl, beat the cream cheese, sour cream, green pepper and remaining Parmesan cheese. Spread over spaghetti crust.
  • In a nonstick skillet, saute mushrooms and garlic in butter until tender. Spoon over cheese mixture. Spread with spaghetti sauce. Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake 5 minutes longer or until cheese is melted. Let stand for 10-15 minutes before cutting.
Nutrition Facts
1 slice: 326 calories, 13g fat (8g saturated fat), 37mg cholesterol, 707mg sodium, 36g carbohydrate (0 sugars, 3g fiber), 17g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.

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  • Blossom1001
    May 15, 2013

    I would increase the cooking time to thirty minutes. Twenty minutes was too runny!

  • RaleighMom
    Jan 13, 2012

    Delicious!! You can sub in your favorite fresh veges for the mushrooms and green peppers depending on the season. This is one is a family favorite when we go to the beach. I make it ahead and it travels well.

  • TMFleck
    Oct 18, 2009

    My kids usually don't like any kind of casserole or foods mixed together, but they love this "pie".

  • MelonHead23
    Oct 13, 2009

    I sextupled this recipe (dividing it between two 14"-16" deep dish pizza pans) for a birthday party where the ages of the 17 guests ranged from age 3 to over 60 and it was a huge hit! Even the pickiest eater (a five year old) kept telling me how good it was and asked for seconds. Since not everyone is a fan of veggies, I substituted a total of 2.5 lbs extra lean ground turkey (seasoned according to the directions for Homemade Italian Turkey Sausage) for the green peppers and mushrooms. As a side note, sextupling the recipe is perfect for about 25 guests or if you want leftovers to enjoy later, which is exactly what we did!